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Ingredients

• 1 tablespoon(s) vegetable oil
• 2 pound(s) bone-in beef shank cross cuts, each 2 inches thick then trimmed
• 2 medium onions, chopped
• 3 clove(s) garlic , finely chopped
• .125 teaspoon(s) ground cloves
• 4 large carrots, peeled and chopped
• 2 stalk(s) celery, chopped
• .5 head(s) (8 ounces) green cabbage, cored and chopped (5 cups)
• 4 cup(s) water
• 1 can(s) (14 1/2 ounce) beef broth
• 2 teaspoon(s) salt
• .5 teaspoon(s) dried thyme
• .5 tablespoon(s) ground black pepper
• 8 ounce(s) (1 3/4 cups) dry large lima beans, soaked and drained
• 1 pound(s) (3 medium) all-purpose potatoes, peeled and cut into 1-inch pieces
• 1 can(s) (14 to 16 ounces) tomatoes , chopped
• 1 cup(s) fronzen whole-kernel corn
• 1 cup(s) frozen peas
• .25 cup(s) chopped fresh parsley

Description

1   Tablespoon(s) Vegetable Oil 2   Pound(s) Bone-in Beef Shank Cross Cuts, Each 2 Inches Thick Then Trimmed

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